Entrée

Tamarind Tangri Chicken

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prep time

10 min

total time

45 min

makes

4 servings, 1/4 recipe (153 g) each

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kraft

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What You Need

1/4 cup Kraft Asian Sesame Dressing

2 cloves garlic, minced

1 Tbsp. sugar

1 Tbsp. fresh lemon juice

1 Tbsp. reduced-sodium soy sauce

1 Tbsp. grated gingerroot

1 tsp. tamarind paste

1/2 tsp. garam masala

1/2 tsp. ground cumin

1/2 tsp. red chili powder or cayenne pepper

8 small skinless chicken drumsticks (1-1/2 lb./675 g)

1 Tbsp. chopped fresh coriander (cilantro)

Tangri refers to chicken drumsticks, taang meaning leg.

Make It

HEAT oven to 400ºF.

MIX all ingredients except chicken and coriander in large bowl. Add chicken; toss to coat. Place in 17x11x3/4-inch parchment paper-lined pan; drizzle with dressing mixture.

BAKE 30 to 35 min. or until chicken is done (170ºF), turning and basting with pan juices after 20 min.

TRANSFER chicken to platter; top with pan juices and coriander.

kraft kitchens tips

Use Your Barbecue

Heat barbecue to medium heat. Toss chicken with dressing mixture as directed. Grill 20 to 25 min. or until done (170ºF), turning occasionally.

Variation

Heat barbecue to medium heat. Substitute 1-1/2 lb. (675 g) boneless skinless chicken, cut into 1-inch pieces, for the drumsticks. Toss with dressing mixture as directed; thread onto skewers. Grill 8 min. on each side or until done. Sprinkle with coriander.